Happy Easter, 2017!

I simply want to wish my fellow human beings and animal friends a very wonderful Easter Sunday.

Now, here’s a sweet treat (and naturally gluten free). My gentleman friend (GF) and I made a Martha Stewart recipe for coconut almond macaroons. We added chocolate chips and they came out quite delicioso!

Coconut Almond Macaroons

The very simple recipe:

1 cup natural cane sugar

3 large egg whites

3 cups unsweetened shredded cocounut

3/4 cup sliverred almonds

1 & 1/2 tsp. vanilla extract

1/2 tsp. salt

1/2 cup semi-sweet chocolate chips (optional)

1)Preheat oven to 350 degrees.

2)Whisk together sugar and egg whites in a medium bowl. Stir in coconut, almonds, vanilla, salt, and, if desired, chocolate chips.

3)Drop the coconut mixture by 2 tablespoonfuls, about 2 inches apart, onto cookie sheet lined with parchment paper.

(I used a giant cookie sheet and this made about 24, but you may want to use two sheets.)

4)With moistened hands, squeeze each mound tightly together to form a compact ball.

5)Using a spatula, flatten one side at a time to form a pyramid shape. (I didn’t have the patience for this, but my GF did.)

6)Bake in oven until golden brown on bottoms and edges, 15 – 18 minutes. (Switch baking sheets top rack to bottom rack halfway through if you use two sheets.)

7)Transfer sheets to wire racks and cool for 5 minutes. Transfer macaroons to racks, and cool completely, about 20 minutes. (No, we didn’t wait that long before tasting.)

ENJOY! Store in an airtight container at room temperature up to 1 week.